- 1⁄2 tsp each cumin, coriander and cardamom seeds
- 2 tbs olive oil
- 40 g unsalted butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 3 cm piece ginger, grated
- 1⁄2 tsp ground turmeric
- 1⁄2 tsp garam masala
- 2 Granny Smith apples
- 500 g parsnips, peeled, chopped
- 3 cups (750 ml) chicken stock
- 1 tbs caster sugar
- creme fraiche
- chopped flat-leaf parsley leaves, to serve
1. Toast cumin, coriander and cardamom in a dry frypan over medium heat for 1 minute or until fragrant. Transfer to a mortar and pestle and grind to a powder. Set aside.
2. Heat 1 tbs oil and 20g butter in a pan over medium-low heat. Cook onion with 1⁄4 tsp salt for 4-5 minutes until softened. Add garlic, ginger, turmeric, garam marsala and ground spices, and cook for 1 minute or until fragrant.
3. Peel, core and roughly chop one apple and add to pan with parsnip, stock and 1⁄2 cup (125 ml) water. Bring to a simmer, then reduce heat to low. Cook, covered, for 40-45 minutes until parsnips are very tender. Remove from heat, cool slightly, then transfer to a blender and whiz until smooth. Return to pan. Remove from heat and keep warm.
4. Slice remaining apple into thin rounds.
5. Heat remaining 1 tbs oil and 20 g butter in a frypan over medium heat. Add sugar and stir until dissolved. Add apple and cook for 1 minute each side or until golden. Divide soup among bowls and garnish with apple, creme fraiche and parsley.